Effect of Low-salt Curing on the Quality of Crisp Grass Carp after Freeze-thaw Treatment

ZHUANG Xiaoqi; LIU Qiaoyu; LIN Zeqian; YAO Yanyan; QIAN Min; LI Xiangluan; BAI Weidong; DONG Hao

doi:10.13386/j.issn1002-0306.2024050062

Turn off MathJax

Article Contents

Abstract

References

ZHUANG Xiaoqi, LIU Qiaoyu, LIN Zeqian, et al. Effect of Low-salt Curing on the Quality of Crisp Grass Carp after Freeze-thaw Treatment[J]. Science and Technology of Food Industry, 2025, 46(8): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050062.

Citation:

PDF (6789 KB)

Effect of Low-salt Curing on the Quality of Crisp Grass Carp after Freeze-thaw Treatment

College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

More Information

Received Date: May 08, 2024
Available Online: February 13, 2025

Graphical Abstract

Abstract

Abstract

To investigate the impact of salt concentration on the quality and myofibrillar protein of crisp grass carp fillets before and after a single freeze-thaw cycle, fillets were marinated in 0.25, 0.5, 0.75, 1.0, 1.5, and 2.0 mol/L NaCl solutions at 4 ℃ for 2 h. Following a 24 h freezing period, water-holding capacity, color, lipid oxidation, carbonyl content, total sulfhydryl content, SDS-PAGE profiles, microstructure, and myofibrillar protein structure were evaluated. It was found that fillets retained water better when the salt concentration ranged from 0.5 to 0.75 mol/L. The fillets exhibited a relatively tight tissue structure before and after freezing and thawing when the salt concentration was less than 1.00 mol/L. With increasing salt solution concentration, the L^* value of fish fillets after freeze-thawing was higher than before freeze-thawing. Lipid oxidation and protein oxidation of fish fillets increased after freezing and thawing. SDS-PAGE analysis revealed that myofibrillar protein degradation increased before freezing and thawing with salt concentrations >1.5 mol/L. The degree of myofibrillar protein degradation remained stable after freezing and thawing when the salt concentration was <0.75 mol/L. Raman spectra showed that the α-helix content of fish fillets was significantly reduced, and the degree of protein degradation was intensified before and after freezing and thawing when the salt concentration was >0.75 mol/L. In conclusion, when the salt concentration is ≤0.75 mol/L, the quality of crisp grass carp fillets changes little before and after freezing and thawing, which can delay the oxidative degradation of proteins.
- protein oxidation,
- fat oxidation,
- salting,
- crisp grass carp

FullText(HTML)

References (36)

References

[1]	张玮岚, 杜瑞雪, 叶元土, 等. 脆肉鲩器官组织胶原纤维染色观察[J]. 水产学杂志, 2024, 37(1):16−21,38. [ZHANG Weilan, DU Ruixue, YE Yuantu, et al. Observation of collagen fiber staining in organs of crisped grass carp[J]. Journal of Aquatic Sciences, 2019, 37(1):16−21,38.] ZHANG Weilan, DU Ruixue, YE Yuantu, et al. Observation of collagen fiber staining in organs of crisped grass carp[J]. Journal of Aquatic Sciences, 2019, 37（1）: 16−21,38.
[2]	林婉玲, 王瑞旋, 王锦旭, 等. 脆肉鲩不同部位肌肉的质构特征分析[J]. 现代食品科技, 2020, 36(3):211−218. [LIN Wanling, WANG Ruixuan, WANG Jinxu, et al. Texture characteristics of muscle in different parts of Crisped grass carp[J]. Modern Food Science and Technology, 2019, 36(3):211−218.] LIN Wanling, WANG Ruixuan, WANG Jinxu, et al. Texture characteristics of muscle in different parts of Crisped grass carp[J]. Modern Food Science and Technology, 2019, 36（3）: 211−218.
[3]	PETIT G, JURY V, LAMBALLERIE M, et al. Salt intake from processed meat products:benefits, risks and evolving practices[J]. Comprehensive Reviews in Food Science and Food Safety,2019,18(5):1453−1473. doi: 10.1111/1541-4337.12478
[4]	YAN L I, FANG Y, ZHANG J, et al. Changes in quality and microbial succession of lightly salted and sugar-salted blunt snout bream (Megalobrama amblycephala) fillets stored at 4 ℃[J]. Journal of Food Protection,2018,81(8):1293−1303. doi: 10.4315/0362-028X.JFP-18-072
[5]	宋玉, 郑健, 黄峰, 等. 不同腌制方式对煮制猪肉品质、组织形态和蛋白结构的影响[J]. 食品工业科技, 2022, 43(23):103−111. [SONG Yu, ZHENG Jian, HUANG Feng, et al. Effects of different curing methods on quality, tissue morphology and protein structure of cooked pork[J]. Science and Technology of Food Industry, 202, 43(23):103−111.] SONG Yu, ZHENG Jian, HUANG Feng, et al. Effects of different curing methods on quality, tissue morphology and protein structure of cooked pork[J]. Science and Technology of Food Industry, 202, 43（23）: 103−111.
[6]	王耀松, 马天怡, 胡荣蓉, 等. L−组氨酸修饰乳清蛋白结构及其热诱导凝胶特性[J]. 食品科学, 2021, 42(6):16−23. [WANG Yaosong, MA Tianyi, HU Rongrong, et al. Structure and heat-induced gel properties of whey protein modified by L-histidine[J]. Food Science, 2019, 42(6):16−23.] WANG Yaosong, MA Tianyi, HU Rongrong, et al. Structure and heat-induced gel properties of whey protein modified by L-histidine[J]. Food Science, 2019, 42（6）: 16−23.
[7]	夏雨婷, 吴伟伦, 章蔚, 等. 真空辅助加压腌制对草鱼块品质的影响[J]. 食品科学,2023,44(1):70−77. [XIA Yuting, WU Weilun, ZHANG Wei, et al. Effect of vacuum assisted pressure curing on the quality of grass carp[J]. Food Science,2023,44(1):70−77.] doi: 10.7506/spkx1002-6630-20211115-176 XIA Yuting, WU Weilun, ZHANG Wei, et al. Effect of vacuum assisted pressure curing on the quality of grass carp[J]. Food Science, 2023, 44（1）: 70−77. doi: 10.7506/spkx1002-6630-20211115-176
[8]	游云, 黄晓霞, 肖斯立, 等. 反向传播-人工神经网络在辐照黑椒牛肉品质预测中的应用[J]. 食品科学, 2024, 45(8):228−237. [YOU Yun, HUANG Xiaoxia, XIAO Sili, et al. Application of backpropagation−artificial neural network in the quality prediction of irradiated black pepper beef[J]. Food Science, 2018, 45(8):228−237.] YOU Yun, HUANG Xiaoxia, XIAO Sili, et al. Application of backpropagation−artificial neural network in the quality prediction of irradiated black pepper beef[J]. Food Science, 2018, 45（8）: 228−237.
[9]	庄小妹, 郑尧, 马园, 等. 冰藏条件下不同贮存形式养殖大菱鲆品质对比[J]. 食品科学,2024,45(12):243−252. [ZHUANG Xiaomei, ZHENG Yao, MA Yuan, et al. Quality comparison of cultured turbot with different storage forms under ice storage conditions[J]. Food Science,2024,45(12):243−252.] doi: 10.7506/spkx1002-6630-20231208-069 ZHUANG Xiaomei, ZHENG Yao, MA Yuan, et al. Quality comparison of cultured turbot with different storage forms under ice storage conditions[J]. Food Science, 2024, 45（12）: 243−252. doi: 10.7506/spkx1002-6630-20231208-069
[10]	梁诗惠, 冯钰敏, 邓华荣, 等. 解冻方式对鸡腿肉蛋白氧化特性的影响[J]. 食品与发酵工业,2023,49(5):223−229. [LIANG Shihui, FENG Yumin, DENG Huarong, et al. Effect of thawing method on oxidation characteristics of chicken leg protein[J]. Food and Fermentation Industry,2023,49(5):223−229.] LIANG Shihui, FENG Yumin, DENG Huarong, et al. Effect of thawing method on oxidation characteristics of chicken leg protein[J]. Food and Fermentation Industry, 2023, 49（5）: 223−229.
[11]	林泽钳, 白卫东, 刘巧瑜, 等. 罗非鱼肌纤维蛋白糖基化工艺优化[J]. 食品与机械,2023,39(5):173−181. [LIN Zeqian, BAI Weidong, LIU Qiaoyu, et al. Optimization of glycosylation process of tilapia muscle fiber protein[J]. Food and Machinery,2023,39(5):173−181.] LIN Zeqian, BAI Weidong, LIU Qiaoyu, et al. Optimization of glycosylation process of tilapia muscle fiber protein[J]. Food and Machinery, 2023, 39（5）: 173−181.
[12]	曹珠, 沈鑫杰, 施文正. 不同解冻方式对金枪鱼肉品质的影响[J]. 包装工程,2023,44(21):169−175. [CAO Zhu, SHEN Xinjie, SHI Wenzheng. Effects of different thawing methods on the quality of tuna meat[J]. Packaging Engineering,2023,44(21):169−175.] CAO Zhu, SHEN Xinjie, SHI Wenzheng. Effects of different thawing methods on the quality of tuna meat[J]. Packaging Engineering, 2023, 44（21）: 169−175.
[13]	JIANG Q, JIA R, NAKAZAWA N, et al. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J]. Food Chemistry,2019,271(JAN.15):550−560.
[14]	罗翌元, 陈梁, 齐贺, 等. 不同添加物结合真空渗透处理对冻藏虾仁肌原纤维蛋白稳定性的影响[J]. 食品科学, 2024, 45(4):35−41. [LUO Yiyuan, CHEN Liang, QI He, et al. Effect of different additives combined with vacuum osmosis treatment on the stability of frozen preserved shrimp myofibrillar protein[J]. Food Science, 2018, 45(4):35−41.] LUO Yiyuan, CHEN Liang, QI He, et al. Effect of different additives combined with vacuum osmosis treatment on the stability of frozen preserved shrimp myofibrillar protein[J]. Food Science, 2018, 45（4）: 35−41.
[15]	BLIKRA M, JESSEN F, FEYISSA A, et al. Low-concentration salting of cod loins:The effect on biochemical properties and predicted water retention during heating[J]. LWT,2020,118:108702. doi: 10.1016/j.lwt.2019.108702
[16]	徐若瑗, 薛纪元, 王敏, 等. 不同热处理方式对牛肉嫩度和挥发性风味物质的影响[J]. 食品工业科技,2023,44(4):77−87. [XU Ruoyuan, XUE Jiyuan, WANG Min, et al. Effects of different heat treatment methods on tenderness and volatile flavor substances of beef[J]. Science and Technology of Food Industry,2023,44(4):77−87.] XU Ruoyuan, XUE Jiyuan, WANG Min, et al. Effects of different heat treatment methods on tenderness and volatile flavor substances of beef[J]. Science and Technology of Food Industry, 2023, 44（4）: 77−87.
[17]	廖锦晗, 陈季旺, 谭玲, 等. 冻结方式对中华鲟脂质氧化和肌纤维微观结构的影响[J]. 食品科学,2023,44(15):113−120. [LIAO Jinhan, CHEN Jiwang, TAN Ling, et al. Effects of freezing mode on lipid oxidation and muscle fiber microstructure of Acipenser sinensis[J]. Food Science,2023,44(15):113−120.] doi: 10.7506/spkx1002-6630-20220930-344 LIAO Jinhan, CHEN Jiwang, TAN Ling, et al. Effects of freezing mode on lipid oxidation and muscle fiber microstructure of Acipenser sinensis[J]. Food Science, 2023, 44（15）: 113−120. doi: 10.7506/spkx1002-6630-20220930-344
[18]	JIANG Q, NAKAZAWA N, HU Y, et al. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles[J]. Food Chemistry,2019,293(SEP.30):178−186.
[19]	王源渊, 尚珊, 丁若松, 等. 不同复热方式对预制烤鱼品质的影响[J]. 食品与发酵工业, 2024, 50(1):248−255. [WANG Yuanyuan, SHANG Shan, DING Ruosong, et al. Effects of different reheating methods on the quality of prepared grilled fish[J]. Food and Fermentation Industry, 2019, 50(1):248−255.] WANG Yuanyuan, SHANG Shan, DING Ruosong, et al. Effects of different reheating methods on the quality of prepared grilled fish[J]. Food and Fermentation Industry, 2019, 50（1）: 248−255.
[20]	KRISTIN A T, ARASON S, SJOFN S, et al. "Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets. "[J]. Food Chemistry,2011,124(1):7−14.
[21]	杜曼婷, 游紫燕, 黄俐, 等. 介质阻挡放电低温等离子体处理对宰后羊肉色泽和氧化稳定性的影响[J]. 食品科学,2024,45(13):190−197. [DU Manting, YOU Ziyan, HUANG Li, et al. Effect of low temperature plasma treatment with dielectric barrier discharge on color and oxidation stability of mutton after slaughter[J]. Food Science,2024,45(13):190−197.] doi: 10.7506/spkx1002-6630-20231013-104 DU Manting, YOU Ziyan, HUANG Li, et al. Effect of low temperature plasma treatment with dielectric barrier discharge on color and oxidation stability of mutton after slaughter[J]. Food Science, 2024, 45（13）: 190−197. doi: 10.7506/spkx1002-6630-20231013-104
[22]	张雨婷, 董笑溦, 张伯雅, 等. 复配香辛料精油对鲶鱼肉风干肠品质及安全性的影响[J]. 食品科学,2024,45(2):24−31. [ZHANG Yuting, DONG Xiaowei, ZHANG Boya, et al. Effects of compound spice essential oils on the quality and safety of air-dried catfish sausages[J]. Food Science,2024,45(2):24−31.] doi: 10.7506/spkx1002-6630-20230428-272 ZHANG Yuting, DONG Xiaowei, ZHANG Boya, et al. Effects of compound spice essential oils on the quality and safety of air-dried catfish sausages[J]. Food Science, 2024, 45（2）: 24−31. doi: 10.7506/spkx1002-6630-20230428-272
[23]	JIANG Q Q, NAKAZAWA N, HU Y Q, et al. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage[J]. LWT,2021,149:111848. doi: 10.1016/j.lwt.2021.111848
[24]	桑燕菲, 杨立, 钱鑫萍, 等. 小龙虾冻藏期间的品质变化[J]. 现代食品科技, 2023, 39(2):243−252. [SANG Yanfei, YANG Li, QIAN Xinping, et al. Quality changes of crayfish during frozen storage[J]. Modern Food Science and Technology, 2019, 39(2):243−252.] SANG Yanfei, YANG Li, QIAN Xinping, et al. Quality changes of crayfish during frozen storage[J]. Modern Food Science and Technology, 2019, 39（2）: 243−252.
[25]	陈实, 柳琳, 王逸鑫, 等. 不同盐度腌制下青鱼品质变化[J]. 上海海洋大学学报,2021,30(6):1153−1163. [CHEN Shi, LIU Lin, WANG Yixin, et al. Quality changes of black carp under different salines[J]. Journal of Shanghai Ocean University,2021,30(6):1153−1163.] doi: 10.12024/jsou.20200102915 CHEN Shi, LIU Lin, WANG Yixin, et al. Quality changes of black carp under different salines[J]. Journal of Shanghai Ocean University, 2021, 30（6）: 1153−1163. doi: 10.12024/jsou.20200102915
[26]	周敏. 冷冻及烹调方式对脆肉鲩鱼肉品质的影响[D]. 南昌:江西科技师范大学, 2018. [ZHOU M. Effect of freezing and cooking methods on the quality of crispy grass carp (Mylopharyngodon idellus) flesh[D]. Nanchang:Jiangxi Normal University of Science and Technology, 2018.] ZHOU M. Effect of freezing and cooking methods on the quality of crispy grass carp （Mylopharyngodon idellus） flesh[D]. Nanchang: Jiangxi Normal University of Science and Technology, 2018.
[27]	杜宇凡. 低盐腌制对冷冻罗非鱼肉品质的影响研究[D]. 上海:上海海洋大学, 2022. [DU Y F. Study on the effect of low-salt curing on the meat quality of frozen tilapia (Oreochromis mossambicus)[D]. Shanghai:Shanghai Ocean University, 2022.] DU Y F. Study on the effect of low-salt curing on the meat quality of frozen tilapia （Oreochromis mossambicus）[D]. Shanghai: Shanghai Ocean University, 2022.
[28]	刘芳芳, 林婉玲, 李来好, 等. 金鲳肌球蛋白在不同处理条件下的理化性质变化[J]. 食品与发酵工业, 2020, 46(12):37−43. [LIU Fangfang, LIN Wanling, LI Laihao, et al. Changes of physicochemical properties of pomphin under different treatment conditions[J]. Food and Fermentation Industry, 2019, 46(12):37−43.] LIU Fangfang, LIN Wanling, LI Laihao, et al. Changes of physicochemical properties of pomphin under different treatment conditions[J]. Food and Fermentation Industry, 2019, 46（12）: 37−43.
[29]	韦丽娜, 李来好, 郝淑贤, 等. 渗透处理对冷冻干燥罗非鱼肉品质和肌原纤维蛋白的影响[J]. 南方水产科学,2023,19(2):133−141. [WEI Lina, LI Laihao, HAO Shuxian, et al. Effects of osmotic treatment on fish quality and myofibrillatory protein of freeze-dried tilapia[J]. Southern Fisheries Science,2023,19(2):133−141.] doi: 10.12131/20220256 WEI Lina, LI Laihao, HAO Shuxian, et al. Effects of osmotic treatment on fish quality and myofibrillatory protein of freeze-dried tilapia[J]. Southern Fisheries Science, 2023, 19（2）: 133−141. doi: 10.12131/20220256
[30]	王子凌, 张子豪, 曾璐瑶, 等. 不同卤制加工阶段中食盐添加量对小龙虾尾品质及挥发性风味的影响[J]. 食品科学,2024,45(11):52−60. [WANG Ziling, ZHANG Zihao, ZENG Luyao, et al. Effects of salt addition on quality and volatile flavor of crayfish tail in different brine processing stages[J]. Food Science,2024,45(11):52−60.] doi: 10.7506/spkx1002-6630-20231009-058 WANG Ziling, ZHANG Zihao, ZENG Luyao, et al. Effects of salt addition on quality and volatile flavor of crayfish tail in different brine processing stages[J]. Food Science, 2024, 45（11）: 52−60. doi: 10.7506/spkx1002-6630-20231009-058
[31]	劳梦甜, 曾璐瑶, 吴孟钊, 等. 冻结方式对黑斑蛙后腿肌肉持水性及肌原纤维蛋白结构特性的影响[J]. 食品科学,2024,45(13):264−274. [LAO Mengtian, ZENG Luyao, WU Mengzhao, et al. Effects of freezing mode on water retention and structural properties of myofibrillar protein in hindleg muscle of Rana nigromaculata[J]. Food Science,2024,45(13):264−274.] doi: 10.7506/spkx1002-6630-20230916-148 LAO Mengtian, ZENG Luyao, WU Mengzhao, et al. Effects of freezing mode on water retention and structural properties of myofibrillar protein in hindleg muscle of Rana nigromaculata[J]. Food Science, 2024, 45（13）: 264−274. doi: 10.7506/spkx1002-6630-20230916-148
[32]	王浩, 李苓, 杨明柳, 等. pH对鳜鱼肌原纤维蛋白凝胶特性的影响[J]. 食品与发酵工业,2024,50(22):67−75. [WANG Hao, LI Ling, YANG Mingliu, et al. Effect of pH on the properties of myofibrillar protein gel of Mandarin fish[J]. Food and Fermentation Industry,2024,50(22):67−75.] WANG Hao, LI Ling, YANG Mingliu, et al. Effect of pH on the properties of myofibrillar protein gel of Mandarin fish[J]. Food and Fermentation Industry, 2024, 50（22）: 67−75.
[33]	陈钰, 庞文媛, 周三女, 等. 不同贮藏温度对南美白对虾品质的影响[J]. 粮食与油脂, 2024, 37(2):85−89. [CHEN Yu, PANG Wenyuan, ZHOU Sannü, et al. Effects of different storage temperatures on quality of penaeus alba[J]. Food and Oil, 2019, 37(2):85−89.] CHEN Yu, PANG Wenyuan, ZHOU Sannü, et al. Effects of different storage temperatures on quality of penaeus alba[J]. Food and Oil, 2019, 37（2）: 85−89.
[34]	SUN Q, SUN F, XIA X, et al. The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage[J]. Ultrasonics− Sonochemistry, 2019:51281−291.
[35]	NIKKI K, SANCHITA S, SIVA U. Potential of Raman spectroscopic techniques to study proteins[J]. Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy,2021,258:119712. doi: 10.1016/j.saa.2021.119712
[36]	CHEN H, HAN M. Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics[J]. Food Research International,2011,44(5):1514−1520. doi: 10.1016/j.foodres.2011.03.052

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (32) PDF downloads (5)

Science and Technology of Food Industry

Effect of Low-salt Curing on the Quality of Crisp Grass Carp after Freeze-thaw Treatment

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content